Improvement in distilling together spirits of turpentine and alcoholic liquids



UNITED STATES-- PATENT Orrron.

WILLIAM oonrrnnn, on onioneo, itmnois.

IMPROVEMENT lN DlSTlLLlNG TOGETHER SPIRITS 0F TURPENTINE'AND ALCOHOLlC L|QUlDS.,

Specification forming part of Letters Patent No. 136,137, dated February 25, 1873.

To all whom it may concern:

. Be it known that I, WILLIAM OORFIELD, of Chicago, in the county of Cook and State of Illinois, have invented a new and useful Im-' provement in Distilling Hydrated Spirits-0f Turpentine and Oamphene, of which the following is a specification:

The nature of the present invention consists in making. hydrated spiritsof turpentine and camphene by mixing the turpentine with the mash during and'previous to the completion of the fermenting process, and then distilling the product by acontinuous distillation; the hydrated spirits of turpentine to be used as a solvent for gums, and the camphene for the purposes for which it is now used. After grain or other fermentable substance is placed in the fermenting-tub and yeast added, I add one gallon of spirits of turpentine to each bushel of grain-in completed the compound is distilled by a continuous distilling apparatusjpatented by me December 29, 1868, 'or by an apparatus that will produce a like result. The results of such distillation will be hydrated spirits of t'urpentine and .camphene. The hydrated spirits of turpentine,-bein g lighter than-the camphene, permits the latter to be drawn off -by-a:suitable faucet, thus separating the two articles. In orderto get the greatest amount of alcohol from the mash the spirits of turpentine should be added to the fermenting substance in small quantities as, forinstance, put in one pint at a time per bushel of grain until the gallon of turpentine is all in, care being taken to put all the turpentine in before fermentation ceases.

the mash. After fermentation is 'ters Patent, is

. process, as specified.

I am aware that spirits of turpentine have been added to the mash after fermentation has fully taken place, and that the ,product :has been distilled, producinga milky liquid which, when redistilled, produced a burning-fluid;

but in such case there was but the one product after the labor of redistilling, whereas by ad'- ding the spirits of turpentine during fermenta tion the full'product of the entire mixture is secured without waste while at the same time experiment proves that the fermenting pro cesshas a very decided effect in producing-a chemical union, of the products, which is not attained'in any other process of manufacture.

The novelty, therefore, ofthe invention consists more in combining the turpentine during the fermenting process than in the distilling,

although thelatter process is necessary to complete the result.

Havingthus described my invention,-I

disclaim turpentine distilled with fermented grain, such being described and claimed in my patent No. 54,061, and dated April 17,1866; but e r What I claim,

[he combination of grain or other similar substance in a fermenting state with spirits of turpentine, to form a chemical union,'and then distilling the mixture bya continuous distillation to produce hydrated spirits of tur--' pentine and camphene by one and the same WILLIAM GORFlELD.

Witnesses:

G. L. GHAPIN, J AS. BARKEY.

and desire to secure by-Let 

